Ingredients:
Salsa Mexicana
2 dried ancho chilis (steeped & rehydrated in hot water) stemmed, deseeded, and chopped
1/2 white onion chopped
1 lb small red tomatoes (I like campari, but you could use cherry or any tomatoes on the vine would work) quartered
1/2 lb tomatillos (removed from husk, rinsed & quartered)
2 large cloves of garlic crushed
1/2 cup chopped cilantro
1 tsp salt (or to taste)
1 tsp hot sauce (or to taste) such as rosa's salsa negro
1 tbsp canola oil
1 tbsp olive olive oil
Instructions:
Add the chopped chilis in a frying pan with the canola oil. Toast them for about 5 minutes. Reserve oil (it will be a nice red color) for the salsa. Then add chilis and all of the ingredients to a blender. Blend until smooth. Don't worry, it will be light in color (whitish) until you cook it. Add the blended ingredients back into the frying pan and cook for 1 hr on low until it has reached the flavor you desire. Check for seasoning and adjust as needed.
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